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Robin Seidel
Open classic lasagna
Lasagne with bacon, beefburgers, celery, carrot, onion, tomato, mozzarella and basil.
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Ingredients
Directions
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Heat a skillet without oil or butter and fry the bacon strips for 5 minutes on low heat.
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Drain the fat and add the burgers. Bake for 5 minutes on medium heat and push the burgers into small pieces with a wooden spoon while baking.
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Meanwhile cut the celery into thin bows and the winter carrot into cubes of 1 cm. Chop the onion.
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Add the celery, carrot and onion and cook for 5 minutes. Add the tomato cubes and cook gently with the lid on the pan for 10 minutes.
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Stir occasionally. Season the sauce with pepper and salt.
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Meanwhile, bring a large pan of water and possibly salt to the boil and cook the lasagne sheets in 4 minutes until al dente.
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Cut the mozzarella into slices and halve the tomatoes.
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Place a lasagne on each plate, divide half of the sauce and cover with half of the mozzarella. Make 2 layers on each board.
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Cover with a lasagne, grate the Parmesan cheese over it and put the tomatoes on it.
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Remove the leaves from the basil, tear the leaves into pieces and spread over the lasagne.
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Nutrition
815Calories
Sodium0% DV1.250mg
Fat66% DV43g
Protein94% DV47g
Carbs19% DV56g
Fiber32% DV8g
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